Strawberry Whip Cookies

Strawberry Whip Cookies

Only 3 Ingredients To Make These Tasty Cookies!

Difficulty: Easy

Prep Time: 20 minutes

Cooking Time: 35-40 minutes

Ingredients

Duncan Hines Strawberry Supreme Cake Mix 

8 oz. tub Cool Whip, thawed if frozen

1 egg

Optional

Powdered sugar

Cooking Tools

Medium mixing bowl

Parchment lined sheet pan

Hand mixer 

Ice cream scoop

Directions

Preheat oven to 325 Degrees F. Mix the 3 ingredients in a mixing bowl and whip with a electric hand mixer.  using an ice cream scoop, place dollops on a parchment lined sheet pan ( if the batter sticks to the scoop, use Pam cooking spray).  Bake in the oven for 35-40 minutes. Cool completely before dusting cookies with powdered sugar.

Yields 12 cookies

Strawberry Fluff

Strawberry Fluff

No Cooking Required, Great For A Summer Party!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: No cooking required

Chilling Time: 2+ hours

Ingredients

1 regular size tub, Cool Whip Topping

1 Jell-O  (3.4 oz) Strawberry packet

1 Jell-O  (3.4 oz) Cheesecake packet

1 1/2 cups canned crushed pineapple, drained

4 cups diced fresh strawberries + garnish

1 cup sweetened coconut flakes + garnish 

2 cups mini marshmallows + garnish 

Cooking Tools

Medium mixing bowl

Whisk

Mesh strainer

Directions

Place the first three ingredients in a mixing bowl and whip until the ingredients are well blended. Fold in the rest of the ingredients until well coated, and place in refrigerator for a few hours to chill. Place Fluff into serving dessert bowls and garnish with mini marshmallows, coconut flakes & fresh sliced strawberries.

Serves 6

Lemon Strawberry Crumb Cake

Lemon Strawberry Crumb Cake

The Tasty Combination Of A Crumb Cake And A Strawberry Shortcake!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 50-60 minutes

Ingredients

1 box Dunkin Hines Lemon Cake Mix

4 cups fresh strawberries, diced

3 eggs

1/3 cup vegetable oil

2 tbsp sour cream

zest of 1 lemon

juice of half lemon

1 cup water

butter for greasing

whip cream for topping

Cooking Tools

Rectangle glass baking dish

Large mixing bowl

Medium mixing bowl

Electric hand mixer

Medium sauce pan

Pastry cutter 

Directions
Preheat oven to 350 Degrees F. In the mixing bowl, whisk on high the cake mix, eggs, oil, sour cream, lemon zest, lemon juice, water and whisk until smooth and blended. Pour batter into the greased baking dish. Evenly layer the diced strawberries on top, no need too press down. Bake for 20 minutes.  Remove from oven and evenly layer the crumb topping (recipe below) on top of the half cooked cake. Place back in the oven and cook for additional 25-30 minutes.  Cool cake, serve with Strawberry Sauce and whip cream.
Serves 8 

Crumb Topping
Ingredients
1 1/2 cup flour
3/4 cup sugar
1 stick cold butter, diced
1/2 tsp vanilla extract
Directions
Place all ingredients in a mixing bowl, using a pastry cutter, blend. Combine until mix of large and small crumbs.

Strawberry Sauce
Ingredients
3-4 cups, fresh strawberries, diced
3/4 cup sugar
juice of half lemon
Directions
Place all ingredients in a sauce pan and cook for five minutes on medium heat.  Remove from heat and cool.

Japanese Christmas Cake

Japanese Christmas Cake
A Light And Fluffy Dessert!  Traditionally A Sponge Cake Is Used, But I Also Use A Angel Food Cake Recipe For A Lighter Cake!
Difficulty: Easy

 

Ingredients
Sponge Cake:
3 eggs
2/3 cup sugar
3/4 cup all purpose flour, sifted
1 Tbsp milk
1 1/2 Tbsp butter, softened at room temperature
Topping:
1 1/2 cup heavy cream
4 Tbsp sugar
2 cups strawberries, sliced in half (use same size strawberries)

Directions
Preheat oven 350 Degrees F.  Whisk eggs in a bowl. Place the bowl over warm water in another large bowl and whisk further. Add sugar little by little. When the egg mixture becomes light yellow, add flour in the mixture and gently mix. Warm milk in the microwave and melt butter in the milk well. Add the butter mixture in the batter and stir gently. Place parchment paper inside of a round cake pan. Pour the batter in the pan and bake in the for 25-35 minutes. Remove the cake from the pan and cool it on a rack. Cut the cake in half horizontally. Mix heavy cream and sugar in a bowl. Whip the cream well. Place an even layer of strawberries on bottom half of cake.Take the half of the whipped cream and place the cream on top of strawberries evenly. Place the other cake slice on top of the cream. Spread the rest of the whipped cream on top and around the cake. Decorate the cake with strawberries on top. 

Angel Food Cake
Ingredients
1 1/4 cups cake flour
1 3/4 cups white sugar
1/4 tsp salt
1 1/2 cups egg whites
1 tsp cream of tartar
1/2 tsp vanilla extract
Directions
Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract. Sift together flour, sugar, and salt. Repeat a couple of times.
Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.  Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F. Cook for about one hour, or until cake is golden brown.  Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

 

Serves 6-8